Chicken With Peppers And Pasta

A measure of our own ongoing sinfulness is that we just don’t understand the beauty of God’s holiness, righteousness, and justice and the equal ultimacy of these attributes with his love. But one day we will not have a problem with eternal punishment. It will make perfect sense. We are not entitled, much less required, in our present condition to defend the doctrine of eternal punishment in any way that either exceeds Scripture or reflects a perverse delight in damnation. Since God does not delight in the death of the wicked, neither can we.

Michael Horton

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

2		Bell pepper, any kind I
		like green cut into
		2cm-1
		inch strips up to 3
1		Onion diced.
2	T	Paprika, you can use some
		hot dried chilli if you
		like
1		Chicken cut to portions
		for 4-6 servings
		Olive oil, or any other
		kind you use
1/2	c	Water.
250	g	Pasta you like, 2/3-1
		pound. up to 400

INSTRUCTIONS

I hope we are still on peppers, my beloved vegetable. Here is an easy
and tasty recipe that can be made ahead of time, just adding the  pasta
before the meal.  Saute onion in the olive oil. Add peppers and cook
for 5-10 more  minutes. Add chicken, sprinkle paprika on top, add water
and simmer  till chicken is tender. If it goes dry add some more water.
You  should have gravy for the pasta.  Before serving boil pasta
according to directions. Take out the  chicken to a serving plate, put
pasta into the gravy and toss well  till covered. You can heat it for a
short while if you like. Serve  hot.  Posted to JEWISH-FOOD digest by
"shoshana kessel"  <shoshana_k@hotmail.com> on Nov 21, 1998, converted
by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 249 Calories From Fat: 239 Total Fat: 27.1g Cholesterol: 0mg Sodium: 5.5mg Potassium: 86.5mg Carbohydrates: 2.3g Fiber: <1g Sugar: <1g Protein: <1g